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Serves
12
Prep
30
mins
Cooking
25
mins
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Home » Recipes » Sweet & Savoury Baking » Fudgy Double Layer Chocolate Cake

Fudgy Double Layer Chocolate Cake

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Directions
Step 1

Pre heat oven to 180°C (160°C fan-forced). Grease and line two 22cm cake tins.

Step 2

In a large bowl, combine and sift together flour, sugar, cocoa, bicarb soda, baking powder and salt.

Step 3

In another bowl, use a mixer to beat together the oil, eggs, buttermilk and vanilla for 1 minute. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until combined. Pour in hot water and mix together. Batter should appear liquidy to achieve a moist cake.

Step 4

Pour the batter evenly into the two pans and bake for approximately 25 minutes or when cake springs back when lightly touched in the centre.

Step 5

Leave cakes to cool in pan for 15 minutes before turning them out onto a wire rack. Allow the cakes to cool completely before frosting.

Step 6

To make the Chocolate Buttercream: Cream together the butter, cocoa, icing sugar and milk until light and fluffy. Add more milk depending on consistency.

Step 7

Spread buttercream between the layers, on the top and sides of the double layer cake.

Tips

  • To make your own buttermilk: Add 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk, stir and leave to thicken 5-10 minutes.

Ingredients
  • 1 3/4 cups McKenzie's Cake Flour
  • 1 3/4 cups sugar
  • 3/4 cup cocoa powder
  • 2 tsp McKenzie's Bi-Carb Soda
  • 1 tsp McKenzie's Baking Powder
  • 1 tsp salt
  • 1/2 cup canola or coconut oil
  • 2 eggs
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • 1 cup hot water
Chocolate Buttercream
  • 1 cup butter, softened at room temperature
  • 3/4 cup cocoa powder
  • 3 cups icing sugar
  • 3 tbs milk
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Related Products


  • McKenzie's Cake Flour 450g

  • McKenzie's Bi-Carb Soda 1kg

  • McKenzie's Baking Powder 125g

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